Sunday, 23 2011
kitchy weekends: pain au chocolat roll
This is actually a pain au chocolat in pain aux raisins form and just one of hundreds way you can use with your frozen croissant or puff pastry dough. Also, this would make a glorious holiday breakfast.
RECIPE FOR CROISSANT DOUGH HERE
How-To:
Roll out the croissant dough to 1/8 inch thick rectangle, spread the chocolate filling (recipe below) evenly over the rolled out dough.
CHOCOLATE FILLING
1 cup chocolate chips
ΒΌ cup sugar
3 tablespoons unsalted butter
Mix together all the ingredients until forms a thick paste.
Carefully roll the dough into a log and pinch the edges to seal, cut the log into eight equal pieces. Transfer to baking tray lined with parchment paper and let rise until double in bulk or for 2 hours (remember to let croissant dough rise in a cool place, warm place would melt the butter in the laminated dough.), after one hour, pre-heat the oven to 400F.
Prepare the glazing (1 egg + 2 tablespoons of milk, whisk.) and brush the top of each rolls with glazing mixture, bake for 20 minutes or until past golden brown for extra crispy pain au chocolate rolls.
